Chris Plemmons looks down the bins at the Bremerton Food Line and sees past the usual fare, like day-old doughnuts and off-brand sweets.

He sees the possibility of rolled oat and bean meatballs, and salmon cakes drizzled with savory sauces.

"You just have to be creative," said Plemmons, an Olympic College culinary instructor, board member of the Bremerton food bank and former president of the Washington State Chefs Association.

After years of experimenting, Plemmons issued a challenge to other chefs. He and the association have published a book of recipes to put into service the sometimes mystifying staples food bank clients receive, but don't know what to do with.

Plemmons is a former executive chef who has had the finest ingredients at his disposal to make the most decadent of meals.

But he's also dedicated himself to acquainting the unfamiliar with high cuisine.

And as the recipes were rolled out for taste tests, Plemmons invariably heard the incredulous: "You made what? Using what?"

On Thursday, the cookbooks were turned over the Food Line, and more from the 1,000-book print run are on the way to other food banks in Kitsap, Pierce and King counties. They are intended to sell for a nominal fee, $1 for food bank clients and more for others, with the money staying with the food banks.

"They just put what they think tastes good together," said Jordan Sexton, 18, a Food Line volunteer.

But sometimes the products aren't familiar, and sometimes they take time and energy to prepare, Plemmons said.

For admission into the cookbooks, recipes couldn't be overly complicated, require exotic ingredients or take too long to prepare.

And of course, Plemmons said, they had to taste good.

The food bank does hand out the foods included in the recipes.

"Maybe not all at the same time," said Monica Bernhard, director of the Food Line.

And some purchases may be necessary, Plemmons said, noting that the food bank is intended to supplement a family's cabinets, not stock them.

But often, all that is needed for a fancy-looking drizzle is some mayonnaise and a dollop of Dijon mustard, items already in many home kitchens.

Most importantly, the recipes in the books offer the clients the same chance for a sumptuous meal as four-star restaurant diners. "If all you do is kick them when they're down, what good is that?" Plemmons said.

On the Web:

See a video of Chris Plemmons cooking some of the recipes at kitsapsun.com.